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Here is a nice little recipe halfway between the “lemon-curd” and the cream of tiramisu. This recipe comes from a colleague at work, Elizabeth. I made a few changes to the original recipe, but I’m giving you both recipes. A big thank you to Elizabeth! And why not end a meal with a sweet and incisive cloud?
Lemon mousse recipe for 4-5 people:
-2 limes
-1 whole egg + 1 yolk
-3 egg whites (to be beaten)
-2 sheets of gelatin
-100g of caster sugar
-250g of mascarpone
-25g of powdered sugar
-30g of soft butter
Elizabeth’s recipe (see process above)
-2 limes
-4 eggs
-4 sheets of gelatin
-250g of mascarpone
-100g of sugar
For Elizabeth’s recipe, simply mix the yolks with the sugar and whiten. Then heat the lemon juice and add the soaked gelatin sheets. The lemon juice is added to the yellow and sugar mixture. We add the mascarpone and then the whites assembled in snow.
For my version:
Squeeze the juice of two limes. Soak the gelatin sheets.
Put the juice in a saucepan with a whole egg + a yolk (on the picture there is only one yolk, but it’s really two!) and the caster sugar.
Cook over low heat, whisking continuously until 85°C.
Add the soaked and wrung-out gelatin leaves.
Mix well and add the soft butter.
Let cool down completely! Add the zest of two limes.
Add the mascarpone and whisk for 5 minutes.
Beat the egg whites until stiff and fold in the powdered sugar.
Add the egg whites to the mascarpone mixture, lifting well so that the mixture does not fall apart.
Arrange in ramekins or cups and chill for at least 3 hours before serving. Serve with diamond-shaped shortbread (for example).
